Rosemary Roasted Pork Tenderloin with Dried Cherries
- Two 1-Pound pork tenderloins
- ½ Cup dried cherries
- ⅓ Cup dry red wine
- ¼ Cup balsamic vinegar
- ¾ Cup good-quality, all-natural cranberry juice or unfiltered apple juice
- 4 Garlic cloves, minced
- 6 Shallots, cut in half lengthwise
- 3 Tablespoons fresh rosemary or 3 teaspoons dried rosemary
- 2 Tablespoons olive oil
- Freshly ground black pepper to taste
- Pork tenderloins
- Dried cherries
- Dry red wine
- Balsamic vinegar
- Cranberry juice
- Olive oil
- Black pepper
- Preheat the oven to 375°.
- Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish. Set aside. Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover, and refrigerate 2 to 3 hours or overnight, turning the pork several times.
- Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, 5 to 6 minutes total time, until light brown.
- Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, 20 to 25 minutes or until a meat thermometer registers 150° to 155° for medium (160°—about 5 minutes longer—for medium-well). The meat will be a very light pink color. Remove the pork from the baking dish and place on a grooved carving board. Cover the pork loosely and let it rest 5 to 10 minutes before carving.
- Season with salt and pepper. Slice into ¼-inch pieces and spoon the pan juices over the pork. Serve immediately.